Giada DeLaurentiis' Campanelle with Salmon Puttanesca
- 1 pound campanelle pasta, gluten-free if desired
- ¼ cup plus 2 tablespoons olive oil, plus more to drizzle
- ½ teaspoon kosher salt
- ½ pound boneless, skinless salmon fillet, cut into 1-inch cubes
- 1 red onion, halved and thinly sliced
- 2 garlic cloves, chopped
- 1 pound cherry tomatoes (about 1 ½ pints), halved
- ½ cup dry white wine, such as Pinot Grigio
- 1 ½ cups mixed pitted olives, halved if large
- 2 teaspoons fresh oregano leaves, chopped
- ¾ cup fresh flat-leaf parsley leaves, chopped
- 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Bring a large pot of water to a boil. Season the water generously with kosher salt. Add the pasta and cook for 2 minutes less than directed on the package, about 5 minutes.
- Reserve ½ cup of the pasta cooking water, then drain the pasta. If using gluten-free pasta, rinse it well under cool running water, then drain again. While the pasta cooks, heat large skillet over medium-high heat.
- Add 2 tablespoons of olive oil. Season the salmon evenly with ¼ teaspoon of the salt and place in the hot pan.
- Cook the fish cubes without moving them for 2 to 3 minutes, or until golden brown on the first side. Add the onion and garlic and cook, stirring often, for another minute.
- Add the tomatoes and season with the remaining ¼ teaspoon salt.Cook the tomatoes, stirring often, for another 3 minutes, or until beginning to soften. By this point the salmon will be flaking apart a bit, but try to keep it in larger pieces to prevent it from drying out too much.
- Reduce the heat to medium and stir in the white wine, scraping the pan to loosen any brown bits. Simmer for 2 minutes to reduce slightly, then stir in the olives, oregano, parsley.
- Add the pasta to the pan and sprinkle with the cheese. Toss to coat. Add ¼ cup of the reserved pasta cooking water and the remaining ¼ cup oil and toss to combine.
- Add more pasta water as needed to create a silky sauce.
- Serve with additional cheese and olive oil, if desired.